Serves: 2 to 3
Preparation time 10 minutes, cooking time 20-25 minutes
I was cooking pulled pork and decided to have a go at making cornbread. I didn't have proper cornmeal so I tried Masa Harina ground corn instead. You can often find Masa Harina on the specialist ingredient shelves at UK supermarkets. I found this recipe and adapted it slightly for UK measures. The result was really good - different from regular cornbread but very appetising.
I nibbled a bit off the top edge before I took the photo.
- 65g masa harina ground corn
- 35g plain flour
- 1 tsp baking powder
- 0.5 tsp Maldon salt
- 0.5 tsp granulated sugar
- 50g butter
- 1 large egg
- Milk - approx 300ml
- Preheat oven to 220C and place a small cast iron skillet in it (I used a Le Creuset omelette pan).
- Sieve masa harina, plain flour and baking powder into a mixing bowl.
- Add salt, sugar and approx two thirds of the butter to the mixing bowl and rub to combine the butter with the dry goods.
- Add the egg to the mixing bowl and stir with a fork to combine.
- Add milk a bit at a time, stirring to combine until you have a heavy batter. I found that each time I added milk it seemed to go too loose and then thicken up so it can take quite a lot.
- Remove skillet from oven, place on low heat on hob, add remaining butter to pan.
- When butter is melted, add the batter to the pan and then place back in the oven.
- Cook for 25 to 30 minutes - check for doneness by inserting a skewer and seeing if it comes out clean.
- Remove pan from oven and turn the cornbread out onto a cooling rack.
Serve as a side with BBQ main dishes such as pulled pork.